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Marcus Wareing’s monkfish with chorizo crust and spiced beans
Serves 4 Starters and mains
Ingredients
- For the chorizo crust:
- 100g chorizo, skin removed and sliced thinly
- 1tsp unsalted butter
- 100g wholegrain bread, crusts removed
- ½tsp smoked paprika
- 1 clove garlic, peeled and crushed
- 2tbsp blanched almonds, toasted and finely chopped
For the monkfish
- 4 pieces monkfish tail (about 100g each)
- 2tbsp vegetable oil
- 1tbsp unsalted butter
For the spiced beans
- 150g white beans, soaked overnight and drained
- 1 carrot, peeled
- 2 onions, peeled, 1 halved and 1 sliced
- 1 stick celery
- ¼ bunch thyme
- 200ml chicken or vegetable stock
- 2tbsp vegetable oil
- 2 cloves of garlic, peeled and crushed
- 3tbsp tomato purée
- 1tsp turmeric
- 1tsp smoked paprika
- 1tsp ground cumin
- 300g ripe cherry tomatoes
- ¼ bunch flat-leaf parsley, chopped
Method
Place all the ingredients for the chorizo crust into a food processor and whiz until a paste has formed.
On a piece of clingfilm, spread one quarter of the crust mix into the length and circumference of a piece of monkfish. Fold the cling-film over the fish and oil until it forms a sausage. Tie the ends to tighten the clingfilm, then place in the fridge. Repeat with the remaining 3 pieces of monkfish.
Place the drained beans into a saucepan with the carrot, halved onion, celery and thyme. Add the stock. Top up with cold water to cover and bring to a gentle simmer. Cook for 15-20 minutes until the beans are soft, then strain, reserving the liquid.
Heat 1tbsp of the vegetable oil in a medium-sized frying pan over a moderate to high heat. Add the sliced onion and the garlic and cook until soft. Add the tomato purée, turmeric, paprika and cumin.
In another frying pan, heat the remaining oil until smoking, toss in the cherry tomatoes and seasoning and brown. Add the beans to the tomato-purée mixture with the reserved cooking stock. Allow to simmer gently. Add the cherry tomatoes and adjust the seasoning if necessary.
To cook the monkfish, heat the vegetable oil in a non-stick frying pan over a moderate heat. Carefully unwrap the monkfish from the clingfilm and place in the pan. Brown lightly all over, then add the butter and continue cooking for around 5 minutes, until the fish is cooked through. Add the chopped parsley to the beans and serve with the monkfish.
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